Ingredients:

  • 2 pounds (900g) ground beef (80/20 blend preferred)
  • 6 cups (1.4L) water
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 6 ounces (170g) tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (or more, to taste)
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 pound (450g) spaghetti
  • 1-2 cups shredded cheddar cheese (sharp or mild, your call)
  • 1 medium onion, finely chopped
  • 1 (15-ounce/425g) can kidney beans, drained and rinsed
  • Oyster crackers (optional, but highly encouraged)

Instructions:

  1. Brown the ground beef in your Dutch oven over medium-high heat. Crumble it well as it cooks. Drain off any excess fat.
  2. Stir in the chopped onion and minced garlic. Cook until softened, about 5 minutes.
  3. Add tomato paste, chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper, cocoa powder, Worcestershire sauce, salt, and pepper. Stir well to combine.
  4. Pour in the water and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5-3 hours, or until the chili has thickened and the flavors have melded. Stir occasionally.
  5. While the chili is simmering, cook the spaghetti according to package directions. Drain well.
  6. Remove the bay leaf from the chili. Stir in the apple cider vinegar. Serve the chili over the spaghetti, and top with your choice of cheddar cheese, chopped onions, and kidney beans (refer to 3-way, 4-way, and 5-way variations below). Sprinkle with oyster crackers, if desired.